CN104222476A - Method for preparing lycium chinense ice cream - Google Patents
Method for preparing lycium chinense ice cream Download PDFInfo
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- CN104222476A CN104222476A CN201410525317.7A CN201410525317A CN104222476A CN 104222476 A CN104222476 A CN 104222476A CN 201410525317 A CN201410525317 A CN 201410525317A CN 104222476 A CN104222476 A CN 104222476A
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- ice cream
- degrees centigrade
- lycium chinense
- mixing
- slowly
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Abstract
The invention discloses a method for preparing a lycium chinense ice cream, and the method specifically comprises the following steps of: weighting 15g of white granulated sugar, 0.2g of sucrose fatty acid ester, and 0.25g of sodium carboxymethylcellulose, mixing them, slowly adding them into 55m warm water at 40 degrees centigrade, uniformly stirring, adding 20g of lycium chinense pulp, 10g of dried skim milk and 15mg of haematochrome at the stirring condition, disinfecting for 15min at 85 degrees centigrade, cooling to 10 degrees centigrade, mixing with 50g of non-dairy cream dispatched by three times at 10 degrees centigrade, slowly stirring to an uniform state, placing it at -18 to -20 degrees centigrade, freezing for 12 hours, and preparing into the lycium chinense ice cream. The preparation method is applied to families, small cake shops and bakeries.
Description
Technical field
The invention belongs to food processing field, relate to a kind of matrimony vine manufacturing method of ice cream.
Background technology
Ice cream is Yi Shui, breast, dairy products, sugar, edible oil and fat etc. is primary raw material, adds or does not add food additives, through mixing, sterilizing, homogeneous, aging, congeal, the technique such as freezing and the frozen food of volumetric expansion made.
The fruit of Chinese wolfberry is the medicine-food two-purpose food of Ministry of Public Health's approval, containing LBP-X, betaine, zeaxanthine, wintercherry red pigment carrotene, riboflavin, nicotinic acid, vitamin B1, vitamin C and several amino acids etc., have and improve immunity, Kidney and Liver protection, fatigue-resisting function.
Summary of the invention
The invention provides a kind of matrimony vine manufacturing method of ice cream.
Content of the present invention is realized by following manner: take white granulated sugar 15g, sucrose fatty ester 0.2g, sodium carboxymethylcellulose 0.25g, mixing, slowly join in 55mL 40 DEG C of warm water, stir, under the condition stirred, add wolfberry fruit syrup 20g, skimmed milk powder 10g, the bent haematochrome 15mg of rice, 85 DEG C of sterilization 15min, be cooled to 10 DEG C, mix with the establish grease butter 50g having dismissed 3 times at 10 DEG C, slowly stir, under being placed in-18 DEG C ~-20 DEG C conditions freezing 12 hours, be matrimony vine ice cream.
Described matrimony vine refer to the fruit of Chinese wolfberry through impurity elimination, stalk, cleaning, soak, wolfberry fruit syrup that 50% making beating that adds water, colloid mill defibrination are obtained.
Establish grease butter is the whipped product made for raw material with edible hydrogenated oil, sugar, water, emulsifying agent, thickener etc., and its outstanding advantage has good foaminess, stability and conformality, and mouthfeel is good, and has strong milk fragrance.
Unusual part of the present invention is not need the equipment of congealing when making matrimony vine ice cream, but by the establish grease butter of dismissing containing a large amount of gas, gas is brought in finished product, and control the ice-cream air content of matrimony vine by the multiple of dismissing controlling establish grease butter, effectively to control the ice-cream expanded coefficient of matrimony vine, the matrimony vine ice cream mouthfeel that guarantee is produced and pliability.
The matrimony vine ice cream mouthfeel that the present invention makes is lubricious, fine and smooth, and milk is strong, the local flavor that has matrimony vine concurrently.Owing to not needing the equipment of congealing in manufacturing process, only need the freezing equipment such as refrigerator, refrigerator-freezer, therefore, the present invention is particularly suitable for the uses such as family, small-sized cake shop, bakery.
Four, specific embodiment
Embodiment 1
The specific embodiment of the present invention: take white granulated sugar 15g, sucrose fatty ester 0.2g, sodium carboxymethylcellulose 0.25g, mixing, slowly join in 55mL 40 DEG C of warm water, stir, under the condition stirred, add wolfberry fruit syrup 20g, skimmed milk powder 10g, the bent haematochrome 15mg of rice, 85 DEG C of sterilization 15min, be cooled to 10 DEG C, mix with the establish grease butter 50g having dismissed 3 times at 10 DEG C, slowly stir, be dispensed in ice cream cup, at being placed in-18 DEG C ~-20 DEG C freezing 12 hours, be cup matrimony vine ice cream.
Embodiment 2
The specific embodiment of the present invention: take white granulated sugar 30g, sucrose fatty ester 0.4g, sodium carboxymethylcellulose 0.5g, mixing, slowly join in 110mL 40 DEG C of warm water, stir, under the condition stirred, add wolfberry fruit syrup 40g, skimmed milk powder 20g, the bent haematochrome 30mg of rice, 85 DEG C of sterilization 15min, be cooled to 10 DEG C, at 10 DEG C, 100g establish grease butter is dismissed 3 times, mix with preparing burden above, slowly stir, load in stainless steel square plate, at being placed in-18 DEG C ~-20 DEG C freezing 12 hours, stripping and slicing, packaging, be matrimony vine ice cream.
More than describe embodiments of the present invention in detail, but this example just lifted for the ease of understanding, should not be considered to be limitation of the scope of the invention.Equally, any those skilled in the art all according to the description of technical scheme of the present invention and preferred embodiment thereof, can make various possible equivalent change or replacement.
Claims (1)
1. the invention provides a kind of matrimony vine manufacturing method of ice cream, its feature is as follows: take white granulated sugar 15g, sucrose fatty ester 0.2g, sodium carboxymethylcellulose 0.25g, mixing, slowly join in 55mL 40 DEG C of warm water, stir, under the condition stirred, add wolfberry fruit syrup 20g, skimmed milk powder 10g, the bent haematochrome 15mg of rice, 85 DEG C of sterilization 15min, be cooled to 10 DEG C, mix with the establish grease butter 50g having dismissed 3 times at 10 DEG C, slowly stir, under being placed in-18 DEG C ~-20 DEG C conditions freezing 12 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410525317.7A CN104222476A (en) | 2014-10-09 | 2014-10-09 | Method for preparing lycium chinense ice cream |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410525317.7A CN104222476A (en) | 2014-10-09 | 2014-10-09 | Method for preparing lycium chinense ice cream |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104222476A true CN104222476A (en) | 2014-12-24 |
Family
ID=52212085
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410525317.7A Pending CN104222476A (en) | 2014-10-09 | 2014-10-09 | Method for preparing lycium chinense ice cream |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104222476A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105494879A (en) * | 2015-11-30 | 2016-04-20 | 梁容胜 | Herba abri ice cream and making method thereof |
| CN106720359A (en) * | 2016-11-30 | 2017-05-31 | 吉拉朵（宁夏）食品有限公司 | A kind of matrimony vine cold drink |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040034793A (en) * | 2002-10-17 | 2004-04-29 | (주)오앤씨 글로벌 | Vegetable Composition and the Icecream Production Method using thereby |
| CN1579193A (en) * | 2003-12-12 | 2005-02-16 | 湘潭大学 | Herba-Portulace ice cream |
| CN102940122A (en) * | 2012-11-23 | 2013-02-27 | 哈尔滨派特纳生物科技开发有限公司 | Red date ice cream and production method thereof |
-
2014
- 2014-10-09 CN CN201410525317.7A patent/CN104222476A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040034793A (en) * | 2002-10-17 | 2004-04-29 | (주)오앤씨 글로벌 | Vegetable Composition and the Icecream Production Method using thereby |
| CN1579193A (en) * | 2003-12-12 | 2005-02-16 | 湘潭大学 | Herba-Portulace ice cream |
| CN102940122A (en) * | 2012-11-23 | 2013-02-27 | 哈尔滨派特纳生物科技开发有限公司 | Red date ice cream and production method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 万速文: "枸杞冰淇淋的生产工艺", 《广州食品工业科技》, vol. 15, no. 4, 30 November 1999 (1999-11-30) * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105494879A (en) * | 2015-11-30 | 2016-04-20 | 梁容胜 | Herba abri ice cream and making method thereof |
| CN106720359A (en) * | 2016-11-30 | 2017-05-31 | 吉拉朵（宁夏）食品有限公司 | A kind of matrimony vine cold drink |
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Legal Events
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20141224 |